Here are all the questions I've answered in the past. Have a question of your own? Ask it here.
May 09, 2008:
Dear Dr. Vinny,
I thought that vegetal tastes/aromas in wine have always been considered flaws, but it seems like a lot of the wines you have been lauding lately are described as vegetal. What gives?
—W.C., Nashville, Tenn.
Dear W.C.,
"Vegetal" is considered a negative characteristic in wine when it's the predominant note, or when it is accompanied by unripe fruit flavors. Same thing with similar terms like "green" and "herbal." But there are some grapes—Cabernet Franc, for one—in which a vegetal note is part of the typical flavor profile. When in balance with other flavors and aromas, it can be a very agreeable note.
—Dr. Vinny
May 07, 2008:
Dear Dr. Vinny,
When I order a wine by the glass in a restaurant, should I taste it first, or is it crazy to ask for that?
—Alex P., Miami
Dear Alex,
With as many different restaurants as there are out there, there are many different levels of service. When ordering a glass of wine in some restaurants, they will bring the bottle and show it to you, pour you a taste, then fill your glass upon your approval. But in most places, they simply bring over an already-filled glass. If you want to taste the wine first to see if you'd like it, you can politely ask for a sample of it, and I believe an increasing number of restaurants will accommodate you (though in some places they'll still look at you funny). The normal ritual of tasting a wine to make sure it's not off or flawed is not part of the typical wine-by-the-glass situation, since several customers will be drinking from the same bottle. But if you ever feel a glass is off, please do politely speak up and ask for either a glass from a fresh bottle or a different wine option.
—Dr. Vinny
May 05, 2008:
Dear Dr. Vinny,
Why all the hype about the less expensive Aussie wine? Is it just a value perception?
—Dane G., Fort Worth, Texas
Dear Dane,
Yes, there's a perception that Australian wines offer good quality for the price, but it's not just hype—Aussie wineries have a consistent record for value.
What accounts for the values? According to editor at large Harvey Steiman, who covers Aussie wines for Wine Spectator, "By necessity—no large pool of cheap labor—Australia has automated a lot of its viticulture. This makes it possible to grow grapes efficiently for modestly priced wines. At the high end, Aussies do the same thing high-quality winegrowers do everywhere, including careful pruning, low yields, harvesting on flavor, making the wines in expensive equipment and using expensive barrels. Except for a few high-profile luxury wines, those prices are often lower than wines of similar quality made in France, Italy or California."
Harvey adds that this is changing, as the Aussie dollar edges up in value toward parity with the U.S. dollar. "A few years ago it was worth 60 cents. Now it's 93 cents. Many producers and importers are shrinking their margins to keep prices favorable, but that can't last forever. So jump now when you find a good value from Australia. It may not be there next year."
—Dr. Vinny
May 02, 2008:
Dear Dr. Vinny,
How do I get the clouds cleared out of my wineglasses? I've tried a number of ways and nothing is working so far.
—Mordecai, Bristow, Va.
Dear Mordecai,
If your glasses are cloudy from hard water or detergent residue (both of which can be aggravated by dishwashing's extra-hot water), you can try scrubbing the film with mild abrasives like baking soda or toothpaste, or soak the glasses in a solution of vinegar and warm water before rinsing them well. There are also some commercial cloudy-glass products, for both hand washing and dishwashers, that work quite well.
However, your glasses might have a haze from small cracks and imperfections that have developed over time (hard water, dishwashing hot water, and detergent can aggravate these as well). If that's the case, it can't be reversed.
—Dr. Vinny
April 30, 2008:
Dear Dr. Vinny,
Is it important to swirl your wine clockwise?
—Alex P., Miami
Dear Alex,
Swirling your wine helps release its aromas, but no, the direction of swirling doesn't matter. You can swirl wine clockwise, counterclockwise, or not at all if you prefer. It doesn't matter if you're in the Northern Hemisphere or Southern Hemisphere, left-handed or right-handed. The biggest decision about swirling should be, "Which way makes it less likely that I will spill my wine?" For me, it's usually with the glass still on the table, counterclockwise, and slowly.
—Dr. Vinny
April 28, 2008:
Dear Dr. Vinny,
How can less expensive wines be as good as more expensive wines?
—Cory, Oconomowoc, Wis.
Dear Cory,
It might sound crazy, but when it comes to wine, quality and price aren't always related. Sometimes they are, but sometimes they aren't. Producers can charge whatever they want for a bottle of wine, no matter how good it is, or how much it costs to make. And, seeing as how we live in a free market society, it's typical to charge as much as possible.
When we review wines at Wine Spectator, we don't take producer or price into account—every wine has an equal shot at 100 points, whether it costs $10 or $110, whether they're a new producer or have been around for a while. It's not unusual for us to take the bags off and discover we've given a higher score to a wine that costs less.
Of course, you should always trust your own palate. And note that if you do not taste wines in blind tastings (as we do) you might find yourself more emotionally and financially invested in a wine if you paid big bucks for it, and discover you like it more than one that was less expensive.
—Dr. Vinny
April 25, 2008:
Dear Dr. Vinny,
What happens to the wine on the scientific level that would cause it to be "disjointed or shut down," as you put it? What is happening that can be detected by our senses in this case?
—Arik, Austin, Texas
Dear Arik,
You're referring to an earlier question I answered about "travel shock," the theory that wines can temporarily show poorly and will benefit from resting after they've been shipped. Additionally, some wines may suffer from "bottle shock" for a period of time after bottling, or wines may enter a "dumb phase" at a certain point during the aging process (usually around three to five years after bottling).
"Disjointed or shut down" means that a normally tasty wine will have muted flavors (especially fruit flavors), and its acid and tannins might stick out, hence "disjointed."
Unfortunately, there's very little scientific data to explain these phenomena (you'll recall I pointed out that it's an area of wine without a consensus). But there is plenty of anecdotal evidence, and I've experienced it too. The basic theory is that the complex elements in wine—phenolics, tannins, compounds, other sciencey things—are constantly evolving, both on their own and in relation to the other elements. If there are stresses, such as excessive heat or motion, or at certain periods of their evolution, these elements may fall out of harmony and the wine might not show its true balance or complexity.
—Dr. Vinny
April 23, 2008:
Dear Dr. Vinny,
What does decanting a wine do to the alcohol content?
—Walt, Rochester, N.Y.
Dear Walt,
Decanting doesn't affect the alcohol content of a wine. Decanting simply aerates a wine (or is used as a method to separate wine from its sediment). Aerating a wine might change how a wine's alcohol is perceived, though. For example, you might find that with some air, a wine seems smoother and the alcohol more integrated; or if it's exposed to too much air, the fruit flavors might fade and the alcohol stick out a bit more.
—Dr. Vinny
April 21, 2008:
Dear Dr. Vinny,
After receiving an order of wine in the mail, I was advised to let it rest for four to six weeks before opening. Is this really necessary?
—Barclay, Chicago
Dear Barclay,
The concept of "travel shock" is one of those issues that not all wine lovers agree on, so there is no definitive answer. Considerable vibration and movement isn't good for a wine, and the more delicate a wine is, the more it can be affected by such things. If you crack open a bottle right off the back of a delivery truck or after it's been rattling around in your Jeep, it might seem a bit disjointed or shut down, or it might be just fine. In my experience, a few days (up to a week or two for particularly delicate wines) is plenty of time to let a bottle rest to ward off any jet lag or travel sickness.
—Dr. Vinny
April 18, 2008:
Dear Dr. Vinny,
What is a "pretty" wine?
—Jeff T., University Park, Fla.
Dear Jeff,
A "pretty" wine is one that's admired for its delicacy and finesse. The term might also be used to compliment a wine's aromatics, especially if the aromas are particularly effusive or floral.
—Dr. Vinny
Advertisement
